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Cranberry Orange Glazed Turkey Breast

This delicious turkey breast is coated in a sweet and tangy cranberry-orange glaze, making it the perfect centerpiece for festive occasions or family dinners.
Prep Time20 minutes
Cook Time2 hours
Total Time2 hours 20 minutes
Course: Dinner, Main Course
Cuisine: American, Holiday
Keyword: Cranberry, Orange Glaze, Roast Turkey, Turkey
Servings: 8 servings
Calories: 300kcal

Ingredients

Turkey and Marinade

  • 3 to 4 pounds boneless turkey breast, skin on (1.4 to 1.8 kg)
  • 1 tablespoon olive oil (about 15 ml)
  • 1/2 teaspoon salt (about 2 g, for seasoning)
  • 1/4 teaspoon black pepper (about 1 g, for seasoning)
  • 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried rosemary)
  • 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried thyme)

Cranberry Orange Glaze

  • 1 cup fresh or frozen cranberries (about 150 g)
  • 1 cup orange juice (about 240 ml)
  • 1/2 cup brown sugar (about 100 g)
  • 1/4 cup honey (about 85 g)
  • 2 tablespoons Dijon mustard (about 30 g)
  • 1 teaspoon ground cinnamon (about 2 g)
  • 1/2 teaspoon salt (about 2 g)
  • 1/4 teaspoon black pepper (about 1 g)

Instructions

Preparation

  • Preheat your oven to 350°F (175°C).
  • In a medium saucepan over medium heat, combine the cranberries, orange juice, brown sugar, honey, Dijon mustard, cinnamon, salt, and black pepper. Bring this mixture to a simmer, stirring occasionally, and cook for about 10 minutes until the cranberries burst and the glaze thickens slightly. Remove from heat and let it cool.
  • Pat the turkey breast dry using paper towels.
  • Rub the olive oil all over the turkey breast, making sure to cover it completely. Then, season it with salt, pepper, fresh rosemary, and thyme.

Cooking

  • Place the turkey breast into a roasting pan. Pour half of the cranberry orange glaze over the top, reserving the other half for later.
  • Roast the turkey in the preheated oven for about 1.5 to 2 hours, or until the internal temperature reaches 165°F (74°C), basting every 30 minutes with the glaze.
  • Once cooked, remove the turkey from the oven and let it rest for 15-20 minutes before slicing.

Serving

  • Serve sliced turkey with the remaining glaze on the side for dipping.

Notes

Basting keeps the meat moist and adds extra flavor from the glaze. You can prepare the glaze a day in advance and store it in the fridge. For a kick, add a pinch of red pepper flakes to the glaze.